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Banana Bread Pudding with Caramel Sauce

Banana Bread Pudding with Caramel Sauce

Try this recipe the next time you have a leftover French loaf; the texture of bread pudding is better with day-old bread. You can also use fat-free fudge topping in place of the caramel topping.

Cooking Light SEPTEMBER 2000

  • Yield: 2 servings


  • 1/3 cup 1% low-fat milk
  • 1 tablespoon dark brown sugar
  • 1/8 teaspoon ground cinnamon
  • 1 large egg
  • 2 cups (1/2-inch) cubed French bread (about 2 (1-ounce) slices)
  • Cooking spray
  • 1/2 cup mashed ripe banana (about 1 banana)
  • 1 tablespoon granulated sugar
  • 2 tablespoons fat-free caramel topping
  • Powdered sugar (optional)


Combine the first 4 ingredients in a small bowl, and stir with a whisk. Place 1/2 cup bread cubes into each of 2 (8-ounce) ramekins coated with cooking spray. Spoon 2 tablespoons milk mixture over each serving, and top with 1/4 cup banana. Sprinkle each serving with 1 1/2 teaspoons granulated sugar. Repeat procedure with remaining bread and milk mixture. Chill 30 minutes.

Preheat oven to 350°.

Bake at 350° for 50 minutes or until done. Spoon 1 tablespoon caramel sauce over each serving. Sprinkle with powdered sugar, if desired.

Nutritional Information

Amount per serving
  • Calories: 297
  • Calories from fat: 14%
  • Fat: 4.5g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.9g
  • Protein: 8g
  • Carbohydrate: 57.2g
  • Fiber: 2.3g
  • Cholesterol: 108mg
  • Iron: 1.4mg
  • Sodium: 265mg
  • Calcium: 92mg

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Banana Bread Pudding with Caramel Sauce recipe